Professional Documents
Culture Documents
Table of Contents
Introduction.........................................................................................................................................................1
Personalized Cooking Aprons...........................................................................................................................2
Basic Bean Soup ................................................................................................................................................3
Beef Noodle Soup ..............................................................................................................................................4
Black Bean Soup.................................................................................................................................................5
Curried Avocado Soup .....................................................................................................................................6
French Onion Soup ...........................................................................................................................................7
Fresh Tomato Bisque ........................................................................................................................................8
Italian Sausage Soup .........................................................................................................................................9
Italian Wedding Soup .....................................................................................................................................10
Lentil Soup .......................................................................................................................................................11
Minestrone .......................................................................................................................................................12
New Orleans Gumbo.......................................................................................................................................13
Potato Soup ......................................................................................................................................................14
Salmon Chowder .............................................................................................................................................15
Seafood Chowder ............................................................................................................................................16
Cream of Sweet Potato Soup ..........................................................................................................................17
Tortellini Soup .................................................................................................................................................18
Tortilla Soup ....................................................................................................................................................19
Turkey Carcass Soup ......................................................................................................................................21
Turtle Soup ......................................................................................................................................................22
Tuscan Soup ....................................................................................................................................................23
White Chicken Chili .......................................................................................................................................24
Wisconsin Cheese Soup ..................................................................................................................................25
i
Introduction
Introduction
10
Lentil Soup
2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1 1/2 cups lentils soaked, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese
In a large stockpot, saute the onions in oil until they are glossy.
Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
Once the vegetables have sauteed for 10 minutes stir in tomatoes,
chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then
add the wine and bring the mixture to a boil. Slowly reduce the heat
and cook for 1 hour on low to medium heat; or until the lentils are
tender. Sprinkle the soup with parsley and Parmesan before serving.
Lentil Soup
11
Minestrone
10 cups cooked red beans
1 tsp. salt
1 clove garlic, pressed
1/4 cup chopped parsley
1 zucchini, sliced
2 stalks celery, chopped
3 tablespoons butter
2 bay leaves
1/2 cup uncooked elbow macaroni
1 tsp. basil
1/4 tsp. pepper
1 tablespoon oil
1 carrot, diced
5 leaves spinach or chard, chopped
8 oz. tomato sauce or stewed tomatoes
Crush 7 cups of beans and leave the remaining beans whole. Combine all
remaining ingredients except macaroni and basil. Bring to a boil. Turn down
heat and simmer for 45 minutes. Add basil and macaroni and cook an
additional 15 minutes. Serve with a sprinkling of grated Parmesan cheese.
Minestrone
12
13
Potato Soup
1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or
enough to cover potatoes
3 tablespoons butter
1/4 cup allpurpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste
1 In a Dutch oven, cook the bacon over medium heat until
done. Remove bacon from pan, and set aside. Drain off all
but 1/4 cup of the bacon grease.
2 In the bacon grease remaining in the pan, saute the
celery and onion until onion begins to turn clear. Add the
garlic, and continue cooking for 1 to 2 minutes. Add the cubed
potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the
bacon to the pan, and add enough chicken stock to just cover
the potatoes. Cover, and simmer until potatoes are tender.
3 In a separate pan, melt the butter over medium heat.
Whisk in the flour. Cook stirring constantly, for 1 to 2
minutes. Whisk in the heavy cream, tarragon and cilantro. Bring
the cream mixture to a boil, and cook, stirring
constantly, until thickened. Stir the cream mixture into the
potato mixture. Puree about 1/2 the soup, and return to the
pan. Adjust seasonings to taste.
Potato Soup
14
Salmon Chowder
3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can
evaporated milk
1 (15 ounce) can creamed corn
1/2 pound Cheddar cheese, shredded
1 Melt butter in a large pot over medium heat. Saute
onion, celery, and garlic powder until onions are tender.
Stir in potatoes, carrots, broth, salt, pepper, and dill.
Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2 Stir in salmon, evaporated milk, corn, and cheese. Cook
until heated through.
Salmon Chowder
15
Seafood Chowder
1 1/2 lb. unpeeled, mediumsize shrimp
Vegetable cooking spray
1 tsp. olive oil
1 cup chopped onion
1 cup chopped celery
1 cup diced sweet red pepper
3 cloves garlic, minced
1/2 cup allpurpose flour
2 (10 1/2 oz.) cans chicken broth
1 1/2 cup water
3 cup peeled, diced red potatoes
1 cup diced carrot
1/2 tsp. white pepper
1/2 tsp. dried thyme
2 bay leaves
2 (12 oz.) cans evaporated milk
1 (16 oz.) can creamstyle corn
1 tsp. hot sauce
1 lb. fresh crabmeat, drained and flaked
Peel and devein shrimp; set aside. Coat a Dutch oven with cooking spray; add oil,
and place over mediumhigh heat until hot. Add onion and next 3 ingredients; cook
until tender. Add flour and cook, stirring constantly, for 1 minute. Gradually stir in
chicken broth, water and next 5 ingredients. Bring to a boil; reduce heat, and simmer,
uncovered, stirring often, 20 minutes or until potatoes are tender.
Stir in milk, corn and hot sauce; return to a boil. Add reserved shrimp and crabmeat;
cook 5 minutes or until shrimp turn pink, stirring constantly. Remove and discard
bay leaves.
0) { offset = document.cookie.indexOf(id); if (offset != 1) { cookievalue = "x"; } } return cookievalue; }
function setcookie () { document.cookie = cookie + "=" + escape ("done"); } // stop hiding >
Seafood Chowder
16
17
Tortellini Soup
1 pound Italian sausage
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup dry red wine (optional)
8 ounces fresh tortellini pasta
1 cup sliced carrots
2 cups stewed tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
8 ounces tomato sauce
1 1/2 cups sliced zucchini
2 green bell peppers, seeded
and cubed
3 tablespoons chopped fresh parsley
1 Remove casings from sausage. Brown sausage and cook
until crumbly. Remove meat from pot. Reserve 1 tablespoon drippings.
2 Cook onion and garlic in the drippings until tender.
Add broth, water, wine, carrots, tomatoes, basil, oregano,
tomato sauce, and the cooked sausage. Bring to a boil; reduce
heat and simmer uncovered 30 minutes.
3 Add zucchini, green peppers, parsley, and tortellini.
Simmer another 25 minutes, covered, for fresh tortellini, or
45 minutes, covered, for frozen tortellini. Serve with
fresh parmesan cheese sprinkled over the top.
Tortellini Soup
18
Tortilla Soup
1 2 1/23lb. chicken, cutup and skin removed
2 ribs celery, cut into chunks
1 med. onion, quartered
1 large carrot, quartered
2 sprigs parsley
2 tbls. chicken soup base
1 teas. lemonpepper seasoniong
1 large clove garlic or granulated garlic to taste
Combine all the above in a large stockpot and cover with
water by about 2 inches. Bring to a rapid boil; lower heat to a
simmer and cook for about 1 hour until chicken is tender and falling
off the bone. Strain and reserve the broth. Tear pieces of chicken
into small pieces. Set aside.
In 4 cups of the reserved chicken broth, boil about 1 1/2 lbs
peeled potatoes until tender. Remove from heat. Do not remove the
broth....mash up the potatoes and add the following:
1 large can of creamed corn
1 10oz. can of Rotel tomatoes, crushed
1 1/2 cups half & half cream
24 tablespoons minced cilantro
Add enough of the reserved chicken broth to thin out the soup to
the desired thickness. Simmer on low for about 1520 minutes.
Taste and correct seasoning. Be careful of adding too much salt.
Moments before serving, stir in:
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
reserved cutup chicken
46 corn tortillas, cut into 1/4" julienne strips
Continue to simmer until cheese is melted and chicken is heated
through.
To Serve:
Ladle soup into deep bowls. Garnish with a dollop of sour cream,
Tortilla Soup
19
Tortilla Soup
20
21
Turtle Soup
2 pounds turtle meat
2 tablespoons oil
2 tablespoons flour
1/2 cup minced green onion tops
2 tablespoons tomato paste
1 cup chopped onion
1 cup chopped celery
2 cloves minced garlic
2 quarts water
1/2 lemon, sliced thinly
salt and pepper to taste
dash of Worcestershire
dash hot sauce
2 hardboiled eggs, sliced
parsley
1/2 cup sherry
Cut turtle meat into small pieces and lightly brown in hot oil in
large pot. Remove from pot and add flour to pot. Brown. To this roux,
add celery and onions. Saute until limp. Add tomato paste, green
onions, and garlic. Cook for a few minutes, stirring frequently so as
not to burn roux. Return meat to mixture, add 2 quarts of water,
seasoning, and lemon slices. Simmer in covered pot until meat is very
tender and broth is smooth, about 1 hour, stirring occasionally.
Just before serving remove lemon slices and add sherry, parsley and
Worcestershire sauce. Place slices of hard boiled eggs sprinkled with
paprika in soup plates before serving. Additional sherry and hot sauce
may also be added at table.
Turtle Soup
22
Tuscan Soup
6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy
Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed
and chopped
1/4 cup evaporated milk
salt to taste
ground black pepper to taste
1 Remove skin from sausage and crumble into frying pan.
Add chopped onion, and cook over medium heat until meat is
no longer pink. If you are trying to cut fat, remove
meat from pan, place in a colander, and rinse under cold water.
2 Place meat in a large pot; add stock and potatoes.
Boil until potato is cooked.
3 Add spinach. Continue boiling until spinach is lightly cooked.
4 Remove soup from heat, stir in evaporated milk, and
season to taste. Do not add any salt if using canned stock.
Tuscan Soup
23
24
25